Publisher Profile

Mudfish Fillet with Egg Sauce (Dalag Fillet)

Mudfish is one of the native fresh water fish that is cooked occasionally unlike tilapia or bangus that you can find in the wet market everyday. There are also few recipes of dalag or mudfish and it has a strong fishy taste that not everybody will like and the texture is also unusual (slippery). There are also muddy taste usually found in fresh water fishes like tilapia and catfish. But this exotic fish can be a treat if the cooking is done properly and putting lime or lemon juice does the trick of removing the muddy taste. You can also soak the fillet on lemon juice with water for an hour and drain before proceeding with the recipes.

Read more »

Sauteed String Beans with Shrimp Paste

Sauteed string beans or ginisang sitaw is one of the most common vegetable recipes that is easy to cook. There are many varieties of string beans and the one used in this recipe is called “sitaw” or “snake bean” which is the one of the English term to distinguish it to the common name string beans. Comparing this dish to pinakbet, I guess it is very close just omitting the other vegetables like the eggplant, okra, bitter gourd and squash.

Read more »

Special Pancit Palabok with Crab Meat

Pancit palabok is a Filipino noodle dish very similar to pancit malabon and pancit luglug. The only diference of pancit palabok from pancit malabon is that the noodles used are thick and the consistency is dry. Pancit luglug also use the palabok sauce but the noodles are thick whereas the pancit palabok use thin rice noodles or bihon. There are also some who use cornstarch noodles and it is already commercially available. Also before I forget, this special palabok recipe has crab meat and crab fat so I think this is a must try recipe.

Read more »

Prawns Thermidor

Prawns thermidor is a counterpart of the well known lobster thermidor. Since lobster is so expensive and hard to find, you can use jumbo shrimps or large prawns as substitute for that elegant seafood dish.

Read more »

Chicken Mami

Chicken mami is actually chicken noodle soup which became popular in the Philippines because of the Chinese immigrant named Ma Mon Luk. Chicken mami is one of the varieties of mami soup invented by Ma Mon Luk and other consists of pork, beef, wontons and pig innards. There are also varieties of chicken mami and you can also include vegetables like shredded pechay baguio.

Read more »